Strawberry Ice Cream with Honey

10th March 2016

Interview: Killian Fox
Photographs: Noemie Reijnen

This recipe is adapted from Ice Cream by Mable and Gar Hoffman. Johan’s mother-in-law churns it an old-fashioned machine packed with crushed ice and salt (which reduces the temperature of the ice to around –21C). If using a modern ice cream maker, you may need to leave the bowl in the freezer overnight before churning

Makes about 2 quarts.


3 cups fresh strawberries, washed and trimmed
2 eggs
1¼ cup sugar
2 cups half-and-half (aka half cream)
¼ tsp vanilla extract
1 cup whipping cream


Fresh strawberries, sliced


Puree the strawberries in a blender or food processor and set aside.

In a large bowl, beat the eggs until thick and lemon coloured. Beat in the sugar, half-and-half, vanilla and whipped cream. Stir in the blended strawberries.

Pour the mixture into the ice cream canister. Freeze in the ice-cream maker according to manufacturer’s directions.





Posted 10th March 2016

In Recipes


Interview: Killian Fox
Photographs: Noemie Reijnen